I remember some friends once asked: What is the cold sauce? It is a seasoning. No matter what stir-fried meat, it's good to add some seasoning, especially stir-fried shredded pork, which tastes better.
Last week, I bought a net of red and yellow peppers and distributed them to my friends, but I still didn't finish them all. They were basically used to match them with other vegetables. Colored peppers have high nutritional value and are good for eating them raw or frying them quickly over high heat. Today, I used a yellow pepper and green garlic moss to match shredded chicken. Not only did it taste good, but it also looked good.
stir-fried shredded chicken and garlic sprouts with cold sauce
By ElianMraz
Recipe Recommendations
- garlic moss appropriate amount
- yellow pepper appropriate amount
- shredded chicken appropriate amount
- Longhou sauce appropriate amount
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for stir-fried shredded chicken and garlic sprouts with cold sauce
1
Marinate the shredded chicken with thirteen spices, soy sauce, white sugar, and olive oil for about ten minutes.
2
Heat the pan and add a little olive oil to stir-fry the garlic sprouts over high heat.
3
Add a little light soy sauce and stir-fry until it is tender.
4
Add shredded yellow pepper and stir-fry for a while.
5
Pour a little more olive oil into the pan and add the marinated shredded chicken.
6
Stir fry over high heat, add in two spoonfuls of diluted plong sauce
7
Cook briefly for a while until the sauce thickens.
8
Pour in the stir-fried garlic sprouts and shredded yellow pepper.
9
Stir fry well, just add a little salt, pepper, and chicken essence to turn off the heat and serve on the plate.